Alright, so I racked a 2.5g IPA batch over to secondary last night, harvested the yeast cake, washed it, and added about 1.5 liters of fresh wort to get it active again. I plan on pitching it into a 5g baltic Porter batch this afternoon. My question is, should I pitch the entire starter (approx 2 liters), or will I be drastically overpitching? Its a cake from a 2.5 gal batch going into a 5 gallon batch, so I figured it would be just right. What do you guys think?

I pitched a smackpack of Ringwood yeast in a 4 liter starter ( I don't have a stirplate so I have to make bigger starters), let it do it's thing for a few days, then coldcrashed and decanted ( no washing to speak of). I now have a quart mason jar with about a 50-50split of wort and floc'd yeast. How long could I concievably leave this culture in the fridge? I suppose, as with any other yeast, I could leave it for a while, as long as I took viability reduction into account. Anyone done something similar and have any experience? I'm looking to do a clone of a Deschutes' beer with it, but may not be able to get to it very quickly.

Thanks for the reply! I did go ahead and pitch the entire slurry into the Baltic Porter, which ended up with an og of 1.080. Already churning away nicely! I didn't think it would be over-pitching too much, as the previous batch this yeast fermented was only a 2.5 gal batch. Just wanted to see if anyone had any suggestions. thanks again!